Pin A delightful fusion dessert featuring a creamy cheesecake layer, juicy cherries, and a tender muffin crust, perfect for any occasion.
I made this Cherry Cheesecake Muffin Pie for a spring picnic, and everyone loved how the tart cherries balanced the sweet creamy filling. It’s now a staple at our family gatherings.
Ingredients
- Muffin Crust: 1 1/2 cups (190 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter (melted), 1 large egg, 1/2 cup (120 ml) whole milk, 1 teaspoon vanilla extract
- Cheesecake Filling: 8 oz (225 g) cream cheese (softened), 1/3 cup (65 g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Cherry Topping: 1 1/2 cups (220 g) pitted fresh or frozen cherries (halved), 2 tablespoons granulated sugar, 1 teaspoon cornstarch, 1 tablespoon lemon juice
Instructions
- Prepare Oven and Pie Dish:
- Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) pie dish or line with parchment paper.
- Mix Muffin Crust:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients:
- In a separate bowl, mix melted butter, egg, milk, and vanilla extract. Pour wet ingredients into dry and mix until just combined.
- Form Muffin Crust:
- Spread batter evenly into prepared pie dish, pressing slightly up the sides.
- Prepare Cheesecake Filling:
- Beat cream cheese and sugar until smooth. Add egg and vanilla and mix until creamy.
- Layer Cheesecake Filling:
- Pour cheesecake mixture over muffin crust and spread evenly.
- Make Cherry Topping:
- Toss cherries with sugar, cornstarch, and lemon juice. Scatter cherries evenly over cheesecake layer.
- Bake:
- Bake for 35 minutes, or until edges are golden and center is set. Cool completely before slicing.
- Chill Before Serving:
- Refrigerate for at least 2 hours before serving for best texture.
Pin Bringing this pie to the table always sparks conversation about our favorite desserts growing up. Kids love helping arrange the cherries on top, making it a true family treat.
Required Tools
9-inch pie dish, mixing bowls, electric mixer or whisk, spatula, measuring cups and spoons
Allergen Information
Contains wheat (gluten), dairy, egg. May contain traces of tree nuts depending on facility: check labels if unsure.
Nutritional Information (per serving)
Calories: 325, Total Fat: 17 g, Carbohydrates: 39 g, Protein: 5 g
Pin This pie is a celebration dessert you can make any time of year. Enjoy a slice chilled alongside coffee or wine.
Recipe FAQ
- → Can I use frozen cherries?
Yes, frozen cherries work well. Thaw and drain them before adding to avoid extra moisture in the dessert.
- → Is it possible to substitute the fruit?
Absolutely! Blueberries or raspberries are great alternatives. Adjust sugar if needed for tartness.
- → How do I know when it is baked?
The edges should be golden and center set, with no visible jiggle. Let it cool completely for best texture.
- → Can I make this ahead of time?
Yes, make it a day in advance and refrigerate. Chilling for at least 2 hours helps flavors develop fully.
- → Is it suitable for vegetarians?
Yes, all ingredients listed are vegetarian-friendly. Check dairy and egg labels for assurance if needed.
- → What is the ideal serving suggestion?
Serve chilled or at room temperature with coffee or dessert wine for a balanced finish to your meal.